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Nutrition Facts
Serving Size 1 (133g) Recipe makes 10 servings The following items or measurements are not included below: red wine vinegar pitted prunes 1/2 cup green olives juice
Calories 357
Calories from Fat 191		(53%)
Amount Per Serving		%DV
	Total Fat 21.3g	32%
	Saturated Fat 4.5g	22%
	Monounsaturated Fat 12.2g
	Polyunsaturated Fat 3.4g
	Trans Fat 0.0g
Cholesterol 51mg		17%
Sodium 60mg		2%
Potassium 262mg		7%
Total Carbohydrate 24.4g		8%
	Dietary Fiber 0.4g	1%
	Sugars 21.5g
Protein 13.3g		26%
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Chicken Marbella - Silver Palate Cookbook

Recipe #395629 | 1 hour | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Scoutie
Oct 19, 2009

This is from the Silver Palate Cookbook, and I love their food. I have seen this recipe for years and finally decided to try it and I am so glad I did! Prunes, capers and olives just didn't sound good, but I was SO wrong! I usually use legs and thighs, marinate them for about 6 hours in a plastic zip-top bag, and turn them every couple of hours. Only change I made was using 2 heads of roasted garlic instead of the 1 head of raw garlic. (that's HEAD, not clove.) I always use skin on, they brown and caramelize to a rich deep color. I urge you to try this...be brave and do it, you will be pleasantly suprised! : ) This makes a large amount, you can easily halve this recipe. Prep time does not include marinating time. Hope you enjoy!

SERVES 10 -12 (change servings and units)

Ingredients

2 1/2 lbs chicken
1 head garlic, peeled and finely pureed
1/4 cup dried oregano
coarse salt & freshly ground black pepper
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1/2 cup pitted spanish green olive
1/2 cup capers with a bit juice
6 bay leaves
1 cup brown sugar
1 cup white wine
1/4 cup Italian parsley or fresh coriander, finely chopped (cilantro)

Directions

1
Preheat oven to 350 degrees.
2
In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight.
3
Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.
4
Bake for 50 minutes to 1 hour, basting frequently with pan juices.
5
Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.
6
With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter.
7
Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley.
8
Pass remaining pan juices in a sauceboat.
9
To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juices over chicken.

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Featured Reviews for This Recipe

From: GinaCucina

On Nov 16, 2009

I've made this several times for company and everyone loves it. I serve it with a creamy risotto and salad. The only change I make is I substitute 1/4 cup of balsamic vinegar for the 1/2 cup of red wine vinegar. I have even done it without marinating it overnight and it still is full of flavor.

1 person found this review helpful

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From: tara portee

On Nov 11, 2009

I was intrigued by the variety of ingredients. However, I didn't fall in love with the flavors of the finished dish. I enjoyed it, just didn't love it. I had to pick the olives and prunes out for hubby. I personally think you could cut back on all the ingredients, except the chicken. There was so much liquid, it seemed more like the chicken was poached instead of baked. The amounts seemed excessive. Overall I would say it was a worth a try for a change of pace, but I probably wouldn't make it again.

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From: WildLightning

On Oct 20, 2009

This is a recipe our family has used for years and years, (about 18 years!). We would use Cornish game hens around Christmas and Thanksgiving, and one year we marinated a turkey. We usually marinate for at least 24 hours, sometimes two or three days. We also used 1 cup red wine vinegar, 1 cup olives, and added 1 cup apricots (which I always picked out, but it adds so much to the marinade). We also use 8 bay leaves. This is quite possibly the best recipe ever....sooooo good!!! Thank you for posting it!

2 people found this review helpful

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From: AuntSana

On Oct 30, 2009

Awesome! If I could, I would definitely give more stars! Only change I made was to use some Sangria that I had. Thought it would go well with the prunes, and it certainly did. Also, used a whole chicken butterflied, as I was only cooking for 3. Will definitely make this dish again. Thnx for sharing this delicious recipe, Scoutie. Made for New Kids on the Block.

1 person found this review helpful

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